Sunday, 20 May 2007
Summer Pickles: Adu-Lasan-Keri Athanu ( Ginger-Garlic-Mango Pickle)
I absolutely LOVE this pickle.....a medley of grated ginger, garlic and raw mangoes, tempered with some cumin and fenugreek seeds, this pickle makes any meal more interesting.
I am not giving the exact measurements here. Adjust according to the quantity of mangoes, garlic and ginger that you use.
Here is the recipe:
2-3: Raw Mangoes - Grated or chopped in tiny pieces
2-3: Pieces of Ginger- Grated
1 whole head of garlic or more - Grated or chopped coarsely
Salt, Chili Powder,turmeric powder,Cumin Seeds,Fenugreek Seeds, Oil- to taste
Grate or chop the mangoes first. Make sure to take the water out of the mangoes by adding some salt and a little bit of turmeric. Keep Aside. Grate the ginger and garlic at this point. Mix along with the mango and add the chili powder and a little bit of salt. Taste to make sure its not too salty.
In a pan, heat some oil(just enough oil to coat the pickle nicely) and add the Cumin and Fenugreek Seeds and let the cumin turn a dark brown. You don't need a whole lot, just enough to let the flavors come through.
Now, here is the tricky part:
I like to "cook" the mixture of the mangoes, garlic and ginger until it is a bit dry for the flavors to really blend in. Some households just let the oil cool down and pour it over the mixture. You can make this either way. If you would like to make it "my" way, add the grated mix to the oil and stir until it looks a bit dry. Add a little heated then cooled Oil if it looks too dry towards the end.
If you would like to do it the other way, heat the oil, add the cumin and fenugreek and let the oil cool down, then add it to the grated mix. Mix well.
Store in a glass jar for a couple of days and it will be ready to use- either way.
Enjoy with Rotis, Rice or just about anything. This is a fabulous accompaniment to any meal.
This is going to AFAM-Mango, hosted this month by Deepa of Recipes and More.